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Put your kitchen to work for you by using many home cooks' favorite tool: the slow cooker. Get started with our best picks for slow-cooked dishes you'll want to savor.

If you are a busy working person, crockpot cooking can be a real time saver for you. Just because you're busy doesn't mean you need to sacrifice nutrition or taste! Most recipes are simple and all are delicious; and often can be prepared the night before. Plus, there is plenty of variety to what you can make in a slow cooker. This book has more than 200 great recipes for Delicious Crockpot and Slow Cooker in these easy to use and reference collections:

- Soups

- Poultry and Seafood

- Beef, Pork and other meats

- Vegetarian Options

- Desserts

- Drinks

- Sauces, Jams and Stuffings

... Read more

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Title: The Cook's Own Book : Being a Complete Culinary Encyclopedia Comprehending All Valuable Receipts for Cooking Meat, Fish, and Fowl : and Composing Every Kind of Soup, Gravy, Pastry, Preserves, Essences, ... Read more

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The food of man can not be healthful and adequate unless it supplies the proper amount of the different nutritive ingredients, or " nutrients.'1 Practical experience proves this, and experimental inquiry demonstrates it as well. Just what the functions of the different foods are-their "nutritive value and cost"-has been discussed in Bulletin No. 142 of this series, and a knowledge of the facts there set forth is necessary to a clear understanding of the present bulletin.
It is natural to divide foods into two classes-animal food and vegetable food. Not only is this division simple and convenient, as pointing out the two great sources of man's food, but the classification is a true one, for .the difference between animal and vegetable food ia very striking in appearance, composition, and value in the economy of life. It is true that many of the chemical compounds which enter into the composition of these two classes of food are either alike or quite similar; but in general the veg

About the Publisher

Forgotten Books is a publisher of historical writings, such as: Philosophy, Classics, Science, Religion, History, Folklore and Mythology.

Forgotten Books' Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the difficult to read text. Read books online for free at http://www.forgottenbooks.org ... Read more

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PREFACE AT the present time, when there is such a general demand for meatless recipes~ it seems good to offer to the public a Cook Book compiled from recipes by practical cooks who for many years hav~ made a study of meatless dishes. For more than twenty years there has been an incrcasing tendency toward the eating of less meat, especially among those who have become interested in the new spiritual movements. Nearly one hundred recipes will he found under "Substitutes and Entrees," the result of the experieuce of those who have for many years successfully maintained a meatless diet. When properly prepared, these dishes will fully take the place of the meat course. They will be found to be both appetizing and nutritious.

Table of Contents

CONTENTS; Chapter 1 SOll pS 1; Chapter II Fj"h D; Chapter 111 1-1 e
About the Publisher

Forgotten Books is a publisher of historical writings, such as: Philosophy, Classics, Science, Religion, History, Folklore and Mythology.

Forgotten Books' Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhanci ... Read more

Product Description
This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR'd book with strange characters, introduced typographical errors, and jumbled words.This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ... Read more

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This book contains 53 authentic Korean meat and poultry dishes selected especially for their popularity with both Korean and non-Korean palates. Included in this book are recipes for stews, stir-fried dishes, skewered foods and charcoal-grilled Pulgogi, Korea's best known beef dish. It offers a wealth of excellent foods and joy in preparing and eating basic Korean cuisine. Over 340 color photos will lead you quickly and easily through each cooking step.
See also Practical Korean Cooking ... Read more

Customer Reviews (1)

Unusual Format, good culinary content, great pics
The three glossy, Golden Book styled Korean cookbooks by Noh Chin-hwa and Copyreader Shirley A. Dorow form a rather oddly titled collection of pretty good recipes covering the width and breadth of Korean cuisine. One really wishes these three volumes had been published as a single volume, especially as there is no index spanning the three volumes. These books are entitled `Healthful Korean Cooking, Meats & Poultry', `Low-Fat Korean Cooking Fish, shellfish & Vegetables', and `Traditional Korean Cooking, Snacks and Basic Side Dishes'.

Aside from the very non-European way of organizing these topics, the most difficult thing may be the mislabelling of various Korean techniques. Classic Korean barbecue is really a high heat fast cooking method, much more like grilling than smoke-based slow cooking barbecue. It's most distinguishing feature is that it is done on the tabletop on a grill very similar to the Japanese Hibachi. In other places, the name `broiling' is given to what is essentially another instance of grilling.

While I have eaten several meals at a Korean restaurant, I have never reviewed other books on Korean cuisine, so I can only judge this as if I were judging a book on French or Italian or Southern American cuisine.

One very dramatic feature of all three volumes is the fact that each and every recipe is accompanied with a series of very good color pictures illustrating the main steps in the procedure. This is in addition to a larger picture of the completed dish. Another very good aspect of the photographs in these books is that all the dishes are plated on similarly colored and shaped plates, so the essential difference from photo to photo is in the food and not in the crockery.

The photographer really gets a chance to do his stuff with the double page pics of typical table settings.

While it does me little good, I liked the fact that each dish is clearly named with an English name, a Korean name in English script, and the Korean name in Korean pictographs. For Korean speaking readers, I suspect this is a good thing.

The one thing I found most annoying about the way the recipes were written is in the fact that the list of ingredients is not in tabular form. That is, the amount and name of the first ingredient begins at the beginning of the first line, followed immediately by the amount and name of the second ingredient without a line break, if there is room remaining on the first line.

Ultimately, the most annoying thing about this collection is that the division of dishes between the volumes makes little sense to a Western cook, there is no combined index, and so much material in the introductions, glossaries, and table setting pics is duplicated in all three books.

And yet, until I review any more Korean cookbooks, these volumes' strengths outweigh its weaknesses if you are an amateur cook and really want to reproduce dishes from your local Korean eatery. I would prefer seeing a more general approach similar to the many excellent books on European cuisines such as Diane Kochilas' book on Greek food and Penelope Casas' early book on Spanish food.
... Read more

Product Description
This is a reproduction of a book published before 1923.This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process.We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide.We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ... Read more

Product Description
This reproduction was printed from a digital file created at the Library of Congress as part of an extensive scanning effort started with a generous donation from the Alfred P. Sloan Foundation.The Library is pleased to offer much of its public domain holdings free of charge online and at a modest price in this printed format.Seeing these older volumes from our collections rediscovered by new generations of readers renews our own passion for books and scholarship. ... Read more

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SAUCESCOOKING OF EGGSOMELETSSWEET OMELETS ... Read more

Customer Reviews (1)

Yep, It's About Eggs
Sarah Tyson Heston Rorer (1849-1937) was a fairly important Home Economist back-in-the-day.She was the editor at "Household News" and was a member of the staff for "Ladies Home Journal" and "Good Housekeeping".She published "Many Ways for Cooking Eggs" in 1912.

This book --which has no drawings and so is fine for the Kindle-- has recipes for sauces and directions for cooking eggs in a variety of ways.In addition, there's instructions for preserving eggs, and general egg facts.Here's some of what you'll find:

* Sauces

English Drawn Butter, Plain Hollandaise; Anchovy, Bechamel, Tarragon, Horseradish, Cream or White, Brown Butter, Perigueux, Tomato, Paprika, Curry, Italian

* Cooking of Eggs

To Preserve Eggs, Egging and Crumbing, Shirred Eggs, Mexicana, On a Plate, de Lesseps, Meyerbeer, a la Reine, au Miroir, a la Paysanne, a la Trinidad, Rossini, Baked in Tomato Sauce, a la Martin, a la Valenciennes, Fillets, a la Suisse, with Nut-Brown Butter, Timbales, Coquelicot, Suzette, en Cocotte. Steamed in the Shell, Birds' Nests, Eggs en Panade, Egg Pudding, a la Bonne Femme, To Poach Eggs, Eggs Mirabeau, Norwegian, Prescourt, Courtland, Louisiana, Richmond, Hungarian, Nova Scotia, Lakme, Malikoff, Virginia, Japanese, a la Windsor, Buckingham, Poached on Fried Tomatoes, a la Finnois, a la Gretna, a l'Imperatrice, with Chestnuts, a la Regence, a la Livingstone, Mornay, Zanzibar, Monte Bello, a la Bourbon, Bernaise, a la Rorer, Benedict, To Hard-boil, Creole, Curried, Beauregard, Lafayette, Jefferson, Washington, au Gratin, Deviled, a la Tripe, a l'Aurore, a la Dauphin, a la Bennett, Brouilli, Scalloped, Farci, Balls, Deviled Salad, Japanese Hard, en Marinade, a la Polonnaise, a la Hyde, a la Vinaigrette, a la Russe, Lyonnaise, Croquettes, Chops, Plain Scrambled, Scrambled with Chipped Beef, Scrambled with Lettuce, Scrambled with Shrimps, Scrambled with Fresh Tomatoes, Scrambled with Rice and Tomato, Scrambled with Asparagus Tips, Egg Flip

* Omelets

Omelet with Asparagus Tips, with Green Peas, Havana, with Tomato Sauce, with Oysters, with Sweetbreads, with Tomatoes, with Ham, with Cheese, with Fine Herbs, Spanish, Jardiniere, with Fresh Mushrooms, O'Brien, with Potatoes

* Sweet Omelets

Omelet a la Washington, with Rum, Swiss Souffle, a la Duchesse, Souffle

I've not cooked any of these recipes... yet, and am not a good enough gourmet to be able to make a decent comment on what the results would be likely to be.

Pam T~
mom and blogger
... Read more

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The ultimate meat craver's cookbook--from the star of cable TV's Cookin' USA. In 536 superb recipes, traditional and new, plain and fancy, Ellis shows readers the most satisfying ways to broil, bake, roast, stew, braise, boil, or saute beef, lamb, pork, and veal; how to select various cuts of meat; and how to summon up the richest and subtlest flavors and textures. 40 photos & drawings.Amazon.com Review
In The Great America Meat Book, Merle "TheButcher" Ellis gives you everything you need to know to buy meatknowledgeably and cook it well. The son of a butcher, Ellis grew up inIowa and followed his father into the business before he took towriting and teaching. He writes like a guy you'd like to hang outwith. Ellis draws on recipes from the ranchers and farmers he's metover the years, and from his family's kitchen. Easy to follow, thedishes they make are not dull. Ellis knows how to bring out the flavorin every cut of every kind of meat, in recipes from Meatloaf and PorkChop-Sweet Potato Casserole to Twenty Garlic Cloves Lamb Shanks andVeal Marengo. ... Read more

Customer Reviews (3)

The Great American Meat Book
Very interesting content. I bought the book to learn more about different cuts of meat and tips for cooking it correctly. This book does both of these things. It also includes a lot of history on meat in the US. I have not tried any of the recipes yet.

Great book on meats
Great book on meats and how to prepare them.Written by a butcher...so you know he knows his stuff.Fun info along with the recipes and tips.Couple great sausage recipes as well!

getting to the meat of the matter
this is a really helpful book. it not only
contains good recipes but explains the history and types
of meat in interesting ways. i refer to it often when
preparing a main dish. ... Read more

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The poster features color photos of the most common foodservice cuts.  Each poster measures 24x36 inches. ... Read more

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Long the world's favorite meat, pork has surged in popularity in American kitchens thanks in part to high-protein diets, but mostly because of its adaptability to just about every taste. Whether you like spicy Asian flavors, flavorful pan braises, or light and healthy grills, pork fills the bill. Now Bruce Aidells, America's leading meat expert, presents a guide to pork's endless versatility, with 160 international recipes and cooking and shopping tips.

In each shift among the pork primals Aidells discusses the fitting master recipe, the umbrella technique beneath which truth and beauty unfold. He's a champion of flavor brining and his instructions eliminate any possible confusion. But he saves his soul for the last section, which is given over to some of the best material in print on preserving pork, the making of sausages, pâtés and terrines, bacon and salamis. It's at this point in the book that poignancy kicks in. This final word has the feeling of last word as well. --Schuyler Ingle ... Read more

Customer Reviews (7)

Gifted to pork-lover who loves the book
My son (29 y.o.) is a pork-lover and excellent cook. I gave it to him as a gift and he loves it.

Awesome for Pork Lovers!
I bought this book as a gift for my husband's birthday. It is great! We have made many of the recipes and they are easy to follow. It is our go to book for roasts and ribs. You won't be sorry you bought it because it contains recipes for every taste. It really helps to have something to reference for pork recipes that goes well beyond barbeque sauce - although if that's what you love you will find plenty of things to choose from.

A-one
This book is a must read for anyone in the restaurant industry and leaves no stone unturned about pork and how to cook it. Buy it, you'll like it.

Good Book But You Need Good Pork
There is a lot to admire in Bruce's large tome on the preparation and cooking of pork; along with chicken, the world's most popular meats. I salute his dedication to detail and his philosophy on the 'flavour brining' of pork, which does work, IF YOU HAVE DECENT PORK TO BEGIN WITH. Something that is NOT Bruce's fault, however, is the world's seeming obsession, and pig producers' obsession with breeding animals without enough fat. Yes, animal fat, is a 'dirty word' in many, health-conscious minds these days but they, as Bruce knows, have got it all wrong. FAT = FLAVOUR. You don't have to EAT the pork fat, but at least, for heaven's sake, have it there during the cooking process. Here, in Australia, we used to breed big, fat, HEALTHY pigs with good coverings of fat. Now, the poor things are more like Twiggy than Miss Piggy! Bruce's book would be of far more benefit to the dining, cooking world, if pig producers stopped listening to the cardiologists and started to take notice of good chefs and cooks, like Bruce.
Let's face it, pork just doesn't taste like pork used to. And, there is that old hangover from the post-WW2 days when a lot of pork was diseased so it had to be cooked to death, thus drying it out and making it unpalatable, even rubbery. Pork meat is RED meat that has had the blood removed. It can now be safely treated like red meat, except for very rare.
Bruce's book is a great book but it shouldn't be necessary, and wouldn't be, if pig producers did the right thing and produced better, rare breed, fatty pigs. However, if you are a lover of good pork, no matter what your supply quality might be, this book will help you make the best of a poor situation. It's a little too detailed for my liking, as a cookbook, but it is an important and wide-ranging work. Good on you Bruce!
William Kenneth Halliwell
Hobart, Tasmania, Australia

An excellent book, with a few minor flaws
This is an excellent book, with a few minor shortcomings.

STRENGTHS:

* This is a solid book, written by an expert on the topic - a butcher and an acclaimed expert sausage maker.He knows his stuff, and he does a passable job of passing along some very useful information ... such as the real story about trichinoa and how to protect yourself without ruining the meat by overcooking, how to spot substandard pork that wasn't slaughtered properly and/or which is getting a bit old/off, how to grind meat without ruining it, etc.That's important stuff which most authors neglect to cover in reasonable depth, if at all.

* Good explanations, and well written head notes for all recipes.

* Tasty, well honed recipes, from around the world, and using good techniques and varied seasoings.I also like the fact that the author borrowed Julia Child's "Master Recipes" system, for covering with one swell foop many recipes at once that differ only in their seasoning/ingredient profile ... the technique is the same, so describe the technique, so that all the related recipes are just variations on a theme.It's the culinary equivalent of give a man a fish vs teach a man to fish.

COMPLAINTS:

* Once again, here is a book that's broken down by chapter, but within those individual chapters all recipes appear to be in random order ... and there's no recipe index to help you shop for, much less find in a hurry, a given recipe, even if you know what you're looking for.I mean come on ... how hard can it be to rename recipes like (this is a fictional example) "Billy-Bob's Foot Stompin Tamarind Tenderloin" into say "Tenderloin, Tamarind Marinated", and then sort the whole chapter alphabetically so that everything appear by order of cut and key ingredient/flavor ?If you wanna include a "Billy-Bob Foot Stompin ..." credit somewhere, the place for such things is in the head notes of the applicable recipe, NOT the title.In general I'm not really concerned withwho "Billy-Bob" (or whoever) is ... if I want a recipe for, say, tenderloin, I want to be able to do it easily, without having to flip page by page through entire randomly ordered chapters to find it.It's a recurring peeve of mine with a lot of culinary books.

* The author includes a credit for a graphic artist / food stylist.HOWEVER, aside from a diagram of a pig (and it's basic primal cuts) in the in-leaf, there are NO PHOTOS and NO GRAPHICS anywhere in this book.I mean come on ... for a hardcover that includes a overview of meat butchery, and provides recipies for things like ribs, pates, terrines, roulades, and the like (all of which CRY OUT for full color photos) ... for a book like that not to have a single picture is ... well, words fail me.Why even bother mentioning a food stylist / graphic artist if there are no graphics in the book?

* I also wish the author had devoted much more space to basic butchery in his opening chapter, in which he covers only the basic primal cuts of pork.He could have, and should have, given information on how to do things like the following (this is just one example):

> How to buy a whole bone-in loin roast primal, ask the butcher to shave off the chine bone, and then do any number of things to it when you get it home ... such as transform it into a standing rib roast or crown roast (photos please !), break it down into nice thick chops (hence the removal of the chine bone earlier), or how to debone it entirely into a boneless loin (and butterfly and stuff it ... photos please) and make other uses of the bones.I know how to do all those things, but most readers dont - and a book claiming to be "The Complete Book of Pork" should cover such things.I also dont see any recipes for offal yet ... but {as of this writing} I'm still reading.

BOTTOM LINE:This is a great book, with solid techniques and flavors.I'm looking forward to cooking my way though it.Recommended. ... Read more